4 oz. seitan, sliced into strips
or chopped bite-sized (or you could use the crumbly kind)

2/3 cup vegan sour cream (about
6 oz.)

½ TBLSP tamari (or soy sauce)

1 teaspoon water

Black pepper to taste

2 TBLSP fresh parsley, chopped
finely

1.Put the olive oil and onions in a large skillet and
sauté slowly, over a medium-low heat, until caramelized, about 10 minutes.

2.While the onions are cooking, chop the garlic and mushrooms.

3.Put the pasta water on to boil. Add the pasta to the
water when ready, but don’t let yourself get distracted and over-cook the
pasta. If it finishes early, take it off the heat, drain, and toss with a
little olive oil.

4.Add the garlic to the onions and sauté for one minute.
Then add the mushrooms and butter or olive oil. Raise the heat to medium-high,
and sauté until the mushrooms are cooked down.

5.Add the wine, and cook until the liquid has evaporated.
Add the seitan, faux sour cream, and tamari (or soy sauce). Add a tiny bit of
water or wine, if you think it needs to be more saucy.

6.Add the cooked noodles and a tiny bit of the pasta
water to the sauce.

7.Add black pepper taste. Decorate with parsley.

8.Serve immediately

I also like to toss in leftover (raw) string beans and cauliflower with the
mushrooms (or cooked ones at the end with the noodles), or top with sliced
olives or faux cheese (although it doesn’t really need the fat, what with the
faux sour cream and all).

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About Me

I've been a vegetarian in some form or other since I was a teenager. I never liked meat (especially red meat), and I won the battle with my mother when I was 17. Now, back then, you have to realize, it was hard to get tofu or other non-animal proteins in a regular grocery store, so although my general health improved (I stopped getting colds and flus, and I gained enough weight to stop looking like a holocaust survivor), I started having digestive problems.

Western doctors knew even less about nutrition than they know now, Mine suggested that I eat chicken or fish about twice a month to keep my body's own enzymes and acids to a decent level, and then stress wouldn't send me into such a miserable zoo of pain. So I did it. It worked pretty well for quite a while. But in 2006, I went vegan, now that it's easy enough to get non-animal proteins.

Now I'm starting a third blog, on vegan cooking for one (or two). It started with coming home from rehearsal and wanting just one cookie. But then it got fun--what else could I make that didn't involve leftovers, or, in the case of baked goods, guilt for eating the whole batch. And I thought I'd share this collection of recipes that I've accumulated.